The Astonishing Range and Variety Of Indian Chutneys And Pickles – Viji’s Food Recipes / Food Articles

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The astonishing range and variety of Indian chutneys and pickles are unrivalled in the world.

 

India is, of course, the home of fragrant spices. It is said that Indian spices and piquant chutneys reached such popularity in Europe, particularly around the seventeenth century that their prices rivalled those of gold. The abundance of spices and the glut of seasonal fruits, vegetables and fish, have resulted in the excellence of our pickles and chutneys.

 

Every kind of fruit and vegetables, meat and fish is preserved in our country. Tastes differ in different regions. In the South, gingelly oil is usually used, whereas mustard oil is used in  the North, resulting in delightful differences of flavour. The Punjab specialises in turnip and cauliflower pickles ;  they also make carrot kanji, which is fermented with broken mustard red chilli pickle is the outstanding contribution of Uttar Pradesh; chunda of Gujarat is delightful and very tasty ; avakkai, kadgu and thokku pickles of the South present and exquisite variety for the palate. Sweet – and – sour pickles and chutneys, such those as from  Bangalore, make a happy blend of Western and Indian cuisines. These products are also popular in the export markets, going from Bangalore and other places in India Sindhi pickles such as gur-ki-ambri, kadukash, mithi chutney and onion pickle remind us of the art that was in Sind, and is now almost lost to the new generations.

 

The onion pickle is the part of the lunch sent by bride’s  family on the wedding day to the bridegroom’s people. Then, there are exotic pickles of prawn, fish and meat. Parsis make delicious fish roe and prawn pickles.

 

More Tasty Food Recipes

 

Sun Dry Your Vegetables For Future Use – Viji’s Food Recipes

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Sun Dry Your Vegetables For Future Use

 

 

 

Methi:

Smear methi leaves with salt and dry in the sun thoroughly.

Store in a tin and cook in water whenever needed.

 

Potato:

Take the desired quantity of potatoes and parboil in water with salt to taste.

Remove from fire and drain the excess water.

When cool. cut the potatoes into thin slices .

Spread on a cloth in the sunlight and dry thoroughly.

Store in an airtight tin.

Deep fry the chips a  few at a time till crisp. Serve as a snack .

 

Cauliflower:

From the whole cauliflower, take out the single buds.

Tie these separately with thread and hang in the sunlight.

Dry thoroughly for a few days. Store in an airtight tin.

Soak the dried buds in water when needed and use in curries.

 

Onion:

Take the desired quantity of medium-sized onions.

Peel and cut into long this strips. Spread on a paper or cloth and dry thoroughly.

Store in an airtight tin. Fry in fat and use in soups, pulaos  and other dishes.

 

Brinjal:

Take the desired quantity of medium-sized brinjals.

Dice into small bits.  Smear with salt and dry in the hot sun on a cloth thoroughly for a couple of days.

Store in an airtight tin. Soak in water and use in curries and gravies.

 

Ladies’  Fingers:

Take the desired quantity of tender ladies’ fingers and trim the ends.

Slice into thin rounds. Dry in the sunlight.

At night soak these in a sufficient quantity of sour curds with salt.

The following day, dry the vegetable pieces once again. Repeat this process till the curds have been absorbed by the vegetable.

Dry for a couple of days till these are free from moisture and completely dry.

Store in an airtight tin. Deep fry in fat and serve with rice.

 

Note:   For two cups of vegetable slices, use three cups of curds. Bitter gourd can be similarly prepared.

 

Beans:

Take the desired quantity of beans trim and remove the cord.

Parboil in water with salt and turmeric powder to taste.

Remove from fire.  Drain the excess water and dry in the sunlight on a cloth thoroughly for a few days.

Store in an airtight tin. Before using deep fry in fat and serve with rice.

 

Mango:

Take the desired quantity of big-sized mangoes and cut into long, thick slices.

Remove the seeds.  Smear with salt and dry in the sunlight thoroughly for a couple of days.

Store in an airtight tin and use as a pickle.

 

Gooseberry (amla) :

Gooseberries after being parboiled in salted water can be dried in the hot sun till they shrivel.

Store in a tin and use as a pickle or for making fresh hot pickles and for pachadi (ratia).

 

 

Peas:

Parboil the shelled peas in salted water.

Take out, drain the water and dry in the sun light till they shrivel up.

Store in a tin and cook in boiling water whenever needed.

 

Maize:

Dry the corn (removed from the cob) in the sun thoroughly.

Store in a tin. Whenever desired, shallow fry using a little fat in a covered pan, till popcorn sprouts up.

Shake every now and then so that these puff out uniformly.